Farro & Salmon Salad with Grilled Summer Vegetables

Farro & Salmon Salad with Grilled Summer Vegetables

5 oz Salmon – grilled or baked

5 oz prepared Farro (prepare according to package)

1/2-3/4 cup diced Grilled Summer Vegetables (see recipe)

1/4 cup Pine Nuts – toasted

2 fl oz Garlic Oregano Dressing (see recipe)

1 oz Feta Cheese

Salt & Pepper to taste

Grill or bake salmon and set aside. Prepare farro according to package instructions. Place pine nuts on a sheet tray and toast in 400 degree oven for 3-5 minutes. In a bowl toss prepared farro with vegetables, toasted pine nuts and salt & pepper. Place in a serving bowl and top with salmon. Drizzle with dressing and sprinkle with feta cheese. Makes – 1 serving

Grilled Summer Vegetables

1 pound fresh Eggplant sliced ½” thick on the bias

1 pound fresh Yellow Squash sliced ½” thick on the bias

1 pound fresh Zucchini sliced ½” thick on the bias

1 pound Red Bell Pepper cut into 2” squares

1 pound Red Onions cut into 2” squares

4 oz chopped fresh Garlic

1 oz chopped fresh Basil

1 oz chopped fresh Oregano

½ oz fresh Rosemary

1 cup Extra Virgin Olive Oil

Salt and Pepper to taste

In a large bowl combine herbs and oil; mix well. Add vegetables and toss well. Place vegetables on grill, season with salt & pepper and cook till tender. Makes – 5 pounds

Garlic Oregano Dressing

3/4 cup Canola Oil

3/4 cup Extra Virgin Olive Oil

1/4 cup Sherry Vinegar

1/4 cup Red Wine Vinegar

1/2 tbsp Dijon Mustard

Salt & Pepper to taste

2 tbsp chopped fresh Oregano

4 tsp chopped Garlic

Combine oils, vinegars, mustard, salt and pepper in a processor and blend well. Sauté chopped garlic till golden. Add oregano and garlic to mixture and puree till combined. Makes – 2 cups

 

 

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

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